Pumpkin Bread Recipe

amazing

great recipe!

What an interesting recipe! This came together in no time flat. It was really easy to assemble and bake. I would consider renaming this recipe to something like Pumpkin Molasses Bread, though. The pumpkin flavor is not prominent at all. My husband asked if it was gingerbread and I have to agree that it tastes more like gingerbread than pumpkin bread. Good thing we like both around here! The center was really moist and both of my kids gobbled it up. Even so, I am not sure I would make it again although I am glad we tried it!

this recipe is easy to throw together but I find that the molasses is WAY too overpowering in this recipe. I've substituted pure maple syrup and cane syrup and have found that both allow the pumpkin flavor to really stand out. other than that- the recipe is a winner!

Loved this! Easy, moist and delicious. Added more cinnamon and pumpkin pie spice. Would like to make it with pumpkin puree next time.

I did make this recipe this weekend and it was soooo good, even my picky eater loved it. He keeps asking me when am I going to make it again.

Also,forgot to add that my husband does not eat anything with eggs in it, so this was perfect!

This is a tasty egg-free recipe. With a diabetic and egg allergy in my family, I substituted granulated Splenda for sugar, used the whole 15-oz canned pumpkin (not pumpkin pie filling), and bumped up the spices a tad. It came out great!

Wonderful texture. Usually my quick breads stay wet in the middle but this one was great. Used applesauce instead of oil and pure pumpkin instead of pie filling. No problem. The molasses flavor is what really made it delicious so don't substitute anything for that. Stayed fresh for several days. Plan on making this as muffins for teacher appreciation.

Your oven temp may be off and cause the middle to undercook. You may want to buy a oven thermometer. Over beating may cause the uneven rise when baking.

I freeze mine all the time. Just like fresh baked when thawed out.

Did you use canola oil and did you use real molasses? The difference in oils can cause overly moistened bread. Re the molasses, it is important that a true molasses is used, e.g. Grandma's Molasses brand, and not a syrup used for pancakes. As for as the overly risen loaf is concerned, nearly always this occurs from improperly measured ingredients, particularly your leavening and your flour. The leavening must be exact and leveled off in the measuring spoon. The flour should always be spooned into the measuring cup and then, using a knife, rap the side of the cup several times to disperse any holes. Only then do you level off. Sweet breads like this one are very sensitive to exact measurements. Hope this helps!

Wonderful!! Very moist, very flavorful, and I love the texture - this bread slices beautifully. First made during the holidays for gifts, now I make it year round because we all like it so much.

It surly doesnt sound to good, but it looks good http://swedish-recipes.net

I gave this recipe a shot last night and, not sure what I did wrong, it came out almost wet in the middle and seemed to over-rise (the top of my loaf burst and split). The split top I can deal with, but the wet, dense inside, ew. Does anyone have any suggestions? I'm sure it was something I did wrong, I just don't know what!

Sounds great. I can't wait to try it. I am always looking for GOOD NO EGG recipes. We have a NO EGG allergy in the family. There are some good recipes out there.

I was just wondering what would happen if you don't have pumpkin pie filling, but do have pumpkin puree!!

I made this with pure pumpkin puree instead of pumpkin pie filling and it is absolutely delicious!!! Definitely a keeper in my family!

I do have a question, could you freeze this bread? I am thinking of doing mini loaves for Christmas items, but would need to freeze them until ready to give away.... any thoughts on how to prep the minis before hitting the freezer? Thanks!

Just reporting back. The recipe was just as delicious when made without eggs. Always nice to find a recipe that is so easy and tastes so good.

Fantastic recipe! Super easy prep and turned out so moist and delicious. I followed the recipe exactly.

I made this bread (about 20 loaves!) to give as Christmas gifts. It was excellent. One person even ask if they could have another! I did add golden raisins,just soaked in warm water first. Keep up the good work!

Hi Colleen, I just double-checked the original recipe as it ran in our November 2006 issue and eggs aren't on the ingredients list. Please let us know how the bread turns out if you decide to go for it!